Guadalajaran Swiss Chard Quesadillas

Mexican oregano is more aromatic than the Mediterranean oregano most cooks use, so it works especially well in spicy dishes.

4Servings

Ingredients

2 Tbs. vegetable oil

1 small onion, chopped (3/4 cup)

2 cloves garlic, minced (about 2 tsp.)

1 jalapeno or serrano chile, minced

1/4 tsp. cumin seeds

1/8 tsp. Mexican oregano

1/4 cup tequila

12 oz. Swiss chard, trimmed

8 6-inch corn tortillas

1 cup grated reduced-fat Monterey Jack cheese

Preparation

1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila, and simmer 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.

2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.

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